Login or create an account to earn Reward Points for sharing!
Earn Reward Points for sharing!
Earn 1 Reward Point for liking this on Facebook!
Earn 1 Reward Point for sharing this product on Facebook!
Earn 1 Reward Point for pinning this on Pinterest!
Earn 1 Reward Point for +1'ing this on Google+!
Earn 1 Reward Point for sharing your referral link!
Earn 5 Reward Points for following us on Twitter!

Details

A full-bodied rich, dark red wine with a spicy-berry bouquet and flavours of plum and blackberry and a bit of black pepper.
This bold wine has firm tannins and guests will enjoy this red paired with juicy grilled pepper steaks, London broils or beef tenderloin. Includes premium American oak.
Contains 10l of varietal grape juice concentrate for a fuller bodied wine.
Kenridge Classic is the evolution of over three decades of winemaking expertise. Located amid the lush vineyards of Niagara region, Vineco International Products is a leading manufacturer of premium winemaking kits.
Kenridge Classic wines kits produce outstanding quality wines with distinctive flavours, bouquet and character using the highest quality varietal grape juices and premium concentrates. You will be proud to serve Kenridge classic to family, friends and discerning wine connoisseurs.
* Basic wine making and bottling equipment required.

Most wine kits can be ready to bottle in less than 4 weeks but some winemakers elect to store the wine longer before they start to drink it. The reason is because a good wine can become a great wine when you allow it to age. However, this is all a matter of taste to the individual. Some wine drinkers really enjoy a bold, strong, new tasting wine, and others want a very smooth, laid back, easy drinking wine. Try a bottle of your wine from time to time until you are happy with the flavor. There is no set time frame on when you will enjoy the wine that you made.

A haze or cloudiness in wine could be due to different causes. There might even be a combination of factors causing the problem.

Kit wines are usually easier to clear than wines made from fresh ingredients where there are more ‘specific’ factors, which influence the clearing.

All wines will clear naturally given time and it is important that we do give them time. However, for a wine to clear the following conditions must apply:

The wine must have stopped fermenting.

The wine must be free from bacterial contamination.

The wine must be in the right environment.

The addition of fermentation stopper / stabiliser should ensure that the wine is not fermenting. Tasting and smelling the wine will detect signs of ‘off’ flavours and smells. Putting the wine in a COOL environment where the temperature remains fairly constant should allow it to clear.

The addition of a ‘fining’ agent will usually help speed up the clearing process. Sometimes extra finings might be needed, however, it is important not to over fine as this could lead to a permanent haze.

De-gassing a wine at the end of fermentation helps. The more residual gas that you can get out of suspension the better. You will end up with a cleaner, crisper end product.

‘Racking’ wine from one container to another is also helpful.

Sometimes when you cannot get the wine to clear all that is needed is a change of location. Experience shows that in a good percentage of cases the wine is simply being stored in an environment not suitable for clearing.

Whether or not to filter has been debated by winemakers as long as there have been filters. Some winemakers feel the only way to make wine is the 'natural way', letting the wine clear on its own, even if it does take a year or so. Other winemakers filter their wines to clear them so that they can bottle much quicker, thereby reducing the chance of problems.

Why filter wine if it will clear on its own? A clear wine is more appealing, the color is brighter. Filtering may make a wine drinkable sooner. A sterile or fine wine filter will remove most yeasts that may cause sediment and possibly refermentation. The disadvantage of filtering is the possible reduction of color and tannins, and possible oxidation.

There are several types of filters available, ranging from an inexpensive gravity feed Vinbrite Filter, to fully closed pressurized multiple plate filter systems, like the Buon Vino Mini Jet. These systems are similar to larger systems used by high volume wineries. A big disadvantage of gravity feed is the introduction of oxygen and bacteria. The Buon Vino models eliminate oxygen contact.

When it comes time to stabilize and fine the wine, it has to be stirred vigorously enough to drive off all of the CO2 that has accumulated during fermentation, this process is known as degassing.

This is because the dissolved gas will attach to the fining agents, preventing them from settling out. You need to stir hard enough to make the wine foam, and keep stirring until it will no longer foam. Only then will the gas be driven off so the fining agents can work their magic.

By definition, a stuck fermentation is a fermentation that has stopped before all the available sugar in the wine has been converted to alcohol and CO2. If the bubbles in your airlock slow down before your wine has reached terminal gravity (usually 1.000 or lower), you may have a stuck fermentation.

Here's how to check:

Is the specific gravity of your wine no longer falling, or tremendously sluggish? If you take hydrometer readings for three consecutive days, and the reading remains the same and is higher than 1.000, it’s probably stuck. Is the temperature of your fermentation area between 65 and 75 °F? If it is too cold, the yeast can’t do it’s job (or does it very slowly). Fortunately, stuck fermentations are pretty rare. But when they do happen, it’s important to make corrections right away and get the fermentation going again for optimum results.

Try the following tips to get that airlock bubbling again:

Simply move the fermenter to an area that is room temperature, or 68-70 °F. In most cases, too low a temperature is the cause of a stuck fermentation, and bringing the temp up is enough to get it going again.

Open up the fermenter, and rouse the yeast by stirring it with a sanitized spoon. Sometimes putting the yeast back in suspension will get it going again.

If the above doesn't get the yeast going then Rack the wine off of the old yeast, and pitch some fresh yeast in, preferably a highly active strain such as Lavlin EC-1118.

Need to know - Delivery

Please enter your postcode at the checkout to ensure that we charge the correct amount towards postage and packing. We aim to despatch all orders within 24 hours, by our dedicated team of packers, and sent by courier on a 24 hour service. All orders are packed with care using air bags and bubble wrap where appropriate. In the unfortunate event that your order is damaged during transit we will replace all damaged items without quibble, including glass items, just send us a photo of the damaged items within 3 days of recieving delivery.

Please note that we only process orders Monday - Friday and therefore bank holidays can cause slight delays in despatch so please be patient at these times. There can also be a slight delay during extremely busy periods especially in the run up to Christmas but most orders will be despatched within a few days.

A signature is required for delivery and the courier will not leave your parcel unless it has been signed for. If you are not in an advice card will be left and your parcel will be taken to your local post office or depot. An alternative, work, address can be entered at the checkout. Use this function for sending your parcel as a present. Please contact us if you wish to send your goods as a present and we will be happy to include a personal message in the contents. This will not delay your order. We cannot accept orders to BFPO addresses.